Pumpkin Pie Carrot Craisin Muffins

Pumpkin Pie Carrot Craisin Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 11.8 g
  • Cholesterol: 24.7 mg
  • Sodium: 203.8 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Pie Carrot Craisin Muffins calories by ingredient
Submitted by:

Introduction

A nice snack and a good way to use up leftover pumpkin pie filling! A nice snack and a good way to use up leftover pumpkin pie filling!
Number of Servings: 15

Ingredients

    Flour, 2 cups
    Brown Sugar, 1-1/4 cups
    Baking poweder - 2 tsp
    Salt - 1/2 tsp
    Cinnamon - 2 tsp
    Nutmeg - 1 tsp
    Ginger - 1/2 to 1 tsp
    Craisins, 1/2 cup

    Cooked Pumpkin, ~ 1 cup
    Carrots, shredded - 1 cup
    Eggs, 2 large
    Oil - 1/2 to 3/4 cup
    Applesauce - 1/3 cup

Directions

Mix dry ingredients well. In another bowl, mix wet ingredients and add to dry. Blend until well blended. Spoon into muffin pan lined with cupcake liners. Bake at 350 to 30 to 45 minutes (or until toothpick inserted in centre comes out clean).

\o reduce calories, substitute equal amounts of unsweetened applesauce to replace oil. Ideally, the most oil really needed would be about 1/4 cup. This would give the muffins a very light and fluffy texture. As they are with the oil, they are a very dense muffin.

Serving Size: 12 to 15 VERY large muffins

Number of Servings: 15

Recipe submitted by SparkPeople user MYSTICTRYST.

Rate This Recipe